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Healthy Harira

Written by FDM

Specialist in micronutrition, Dr. Imane Slaoui is passionate about well-being. She’s sharing with us her healthy recipes for a light Ramadan.


For 6 bowls

1 large grated onion, 200 g chickpeas soaked the day before in water, 100 g lentils, 50 g parsley, 50 g coriander, 50 g celery, 4 large tomatoes, 1 small can of tomato puree, 30 g oat bran, salt, pepper, turmeric, 2 l water. Keep a handful of fresh parsley for presentation.


Cook the onion, chickpeas, lentils, and herbs in a casserole dish in the 2 liters of water, adding the spices. Once cooked, add the pureed tomato and the tomato puree, cook, and then add the oat bran previously mixed. At the end of cooking add a handful of fresh parsley.

The Harira is ideal for a healthy and satisfying breakfast.